Beef and vegetable soup

Beef and vegetable soup



  • salt - 1 tsp
  • flour - 2 Tbsp
  • paprika - 1 tsp
  • chopped onion - 1/3 c
  • chopped celery - 1/2 c
  • corn oil - 2 Tbsp
  • minced garlic - 1/2 tsp
  • sliced carrots - 1/2 c
  • boneless beef chuck, cut in 1/2-inch cubes
  • beef stock or water
  • canned tomatoes, chopped
  • original Worcestershire sauce - 1/2 c
  • diced, peeled potatoes - 1/2 c

How to make beef and vegetable soup:

Dredge meat with flour that has been mixed with salt and paprika; shake off excess. Heat oil in large saucepan until hot. Brown meat in hot oil on all sides. Drain off excess fat. Add beef stock, tomatoes, Worcestershire, onion and garlic. Bring to a boil. Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours. Add carrots, celery and potatoes; mix gently. Simmer, covered, until vegetables are tender, 20 minutes.

Recipe categories: Soups & stews, Beef, Stocks.

Beef and vegetable soup
Average rating: 3.5 of 5, total votes: 8
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
pkg, stick margarine, chopped onion, olive oil, duck, large potatoes, cut up, or 4 dried black mushrooms, finely chopped cooked chicken, green split peas, meat stock or bouillon cube
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